Hot Smoked Earl Grey Rainbow Trout with roasted beetroot, orange mayonnaise and tea marbled quail egg

Hot Smoked Earl Grey Rainbow Trout with roasted beetroot, orange mayonnaise and tea marbled quail egg

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  • Sub Category Name
    Main Courses
  • Recipe Source Name
    Real High Tea Australia Volume 2

Ingredients

Earl Grey smoked rainbow trout
  • 75g white rice
  • 75g brown sugar
  • 18g Dilmah t-series The Original Earl Grey
  • 4 strips of orange peel cut into pieces
  • 10 points star anise
  • 2 rainbow trout fillets
  • Salt and pepper
Roasted beetroot
  • 1 1/2 tbsp red wine vinegar
  • 80ml orange juice
  • 1 tbsp brown sugar
  • 1 1/2 tbsp olive oil
  • 6 small beetroot
  • Salt and pepper
Tea marbled quail egg
  • 12 quail eggs
  • 1/2 cinnamon stick
  • 5 points star anise
  • 1 slice ginger
  • 1 strip orange peel
  • 3 Szechuan peppercorns
  • 1 tbsp Dilmah t-series The Original Earl Grey
  • 1 tbsp Shao Hsing
  • 1 tbsp dark soy
  • 1 tbsp honey
Earl Grey infused orange mayonnaise
  • 1 egg yolk
  • 1 tbsp Dijon mustard
  • 1/2 tbsp lemon juice
  • 100ml olive oil
  • 1/2 orange, juiced
  • 1/2 tbsp Dilmah t-series The Original Earl Grey
  • Sour dough (3 x 4cm)
  • Beetroot leaves and micro herbs for garnishing
  • 1 tbsp honey

Methods and Directions

Earl Grey smoked rainbow trout
  • Combine the rice, brown sugar, tea, orange peel and star anise in a bowl.
  • Line a large wok or pan with aluminium foil and place over a high heat.
  • Add the tea smoking mix to the pan.
  • Season the rainbow trout fillets and place skin side down on a greased rack to fit inside the pan.
  • Once the mixture starts to smoke, place the rack of fish inside the pan and cover tightly with aluminium foil.
  • Turn off the heat and allow to cool, the trout should be cooked within 1/2 hour.
Roasted beetroot
  • Clean the beetroot but do not peel.
  • Mix with the remaining ingredients and pour into a roasting tray.
  • Cover with foil and roast at 200°C for approx 1/2 hour or until tender.
  • Peel the skins whilst warm.
Tea marbled quail egg
  • Place the quail eggs in a pan of cold water and bring to boil.
  • Take off the heat and cover for 1 1/2 minutes.
  • Cool under running cold water.
  • Gently tap the shells with a spoon to create a crazed effect all over the surface.
  • Place the eggs back in the pan with the remaining ingredients and top up with just enough water to cover the eggs.
  • Simmer for 2 minutes.
  • Cool the eggs in the liquid and store in the fridge for 2 days before peeling.
Earl Grey infused orange mayonnaise
  • In a pan bring the orange juice to boil and remove from the heat. Infuse with the tea for 3 minutes.
  • Strain the juice back on the pan and reduce to 20ml.
  • Make a mayonnaise with the remaining ingredients and add the tea infused juice and seasoning to taste.

ALL RIGHTS RESERVED © 2021 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 15/06/2021